Omega Yeast: OYL-052 DIPA Ale

A strong fermenter popularly referred to as Conan. Its peach, apricot and pineapple notes are steroids for hops, complementing modern fruity hop profiles in particular. A diacetyl rest is suggested if fermented in the lower temperature range. Many brewers enjoy blending DIPA with British V (OYL-011) for enhanced haze and complex, fruity ester profile.

Flocculation: Medium-Low
Attenuation: 72-80%
Temperature Range: 65° F (18° C)
Alcohol Tolerance: 11%